These easy mini tarts made with a store-bought pie dough and your favorite jams or marmalades come together in 10 minutes! They make a really tasty dessert for Easter or family celebrations that the kids can participate in!
Using only 2 ingredients means they have to be ”quality” ingredients
While these jam tarts are simple to make, the taste will only shine if you take care to use quality ingredients.
For the dough:
Jam tarts are a classic British dessert. Traditionally the dough is a “shortbread dough”, which is quite easy to make actually. Because I wanted to make this kid-friendly and super simple, I opted for store bought dough.
I tried it with puff pastry (don’t), and a number of different pie doughs. The goal was to find a dough as close to shortbread as possible. The winner was a refrigerated pie crust dough from Pillsbury.
The only modification I made to it was to roll it out thinner than it came in the package. The packaged roll was for a pie, and these tarts only have a tablespoon or so of jam in them, so you don’t want the jam overwhelmed by a thick dough. (my mom asked me how I got the crust so delicate 🙂
For the jam:
Use your favorite jams. Because I was making these mini tarts for Easter, I chose a range of marmalades with their citrus colors and accented those colors with darker raspberry and blueberry jams. Click here if you want to see the range of jams I used. Just make sure to use some quality jam for these if you want to make them special.
Another great dessert for Spring celebrations or Easter is this no-bake low-carb lemon-orange pie with a nut crust. Both of these Spring desserts are easy and beautiful!!
2-Ingredient Jam Tarts
- assortment of medium and small cookie cutters
- I/2 package Pillsbury pie crust dough
- 12 Tbsp assorted jams
- 1 egg for the egg wash on the dough (optional)
- Preheat oven to 375° F. Remove on of the pie crust rolls from the box unroll onto a lightly floured surface. Lightly flour a rolling pin and roll the pie dough out to be thinner. Perhaps an additional inch or two in diameter.
- Use a round cookie cutter slightly larger than the individual molds in the tart pan and press down firmly as many times as necessary to fill your tart pan. Use the small cookie cutters to cut out small shapes to place on top of jam.
- Use a thin stainless steel spatula to lift the round dough pieces into the tart molds. Press gently into each mold, shaping it to your desired shape.
- Add about 1 Tbsp of jam to each shaped tart and spread evenly. The amount of jam to dough will vary based on your molds. The goal is enough jam that the tart doesn’t taste too doughy, but not so much that it bubbles over. 3/4 of the way to the top of the mold is a good estimate. If using small shapes, press them lightly into the jam at this time.
- Whisk the egg and use a basting brush to spread the egg wash around the rim of the dough and onto the center shapes. This is to add the golden color, not for taste. You can also just use the egg white, or the egg yolk with a bit of water. Each egg wash gives a slightly different browning color.
- Bake for 15 minutes, checking to see if jam is bubbling over. Remove when dough is golden brown. It may take 15-20 minutes, depending on your oven and how thin you rolled out the dough. Cool thoroughly, the jam gets very hot!